Nasi Goreng
Nasi Goreng
Ingredients
- 3 tablespoons oil
- 2 eggs
- 100 g chicken thigh, diced
- 50 g onion, diced
- 2 cloves garlic, minced
- 25 g red capsicum, diced
- 25 g green beans, chopped
- 25 g carrot, diced
- 100 g cooked rice, day-old recommended
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
- 1 tablespoon Yum Yum Seasoning
- 1 spring onion, chopped, for garnish
- as needed fried shallots, for garnish
Instructions
- 1
Heat 3 tablespoons of oil in a wok or large pan over medium-high heat. Crack two eggs directly into the hot oil. Fry them until the whites are set and the yolks are still a bit runny, creating two sunny-side-up fried eggs. Remove the fried eggs from the pan and set them aside.
⏱️ 3 min
- 2
In the same wok, add the diced chicken thigh. Stir-fry until it starts to brown.
⏱️ 3 min
- 3
Add the diced onion, minced garlic, diced red capsicum, chopped green beans, and diced carrot to the wok. Stir-fry for approximately 2 minutes, or until the vegetables begin to soften and the aromatics are fragrant.
⏱️ 2 min
- 4
Add 100g of cooked rice (preferably day-old rice) to the wok with the chicken and vegetables. Break up any clumps of rice with your spatula.
⏱️ 1 min
- 5
Pour 1 tablespoon of soy sauce and 1 tablespoon of kecap manis over the rice.
⏱️ 1 min
- 6
Sprinkle 1 tablespoon of Yum Yum Seasoning over the mixture.
⏱️ 1 min
- 7
Stir-fry vigorously, ensuring all ingredients are well combined and the rice is evenly coated with the sauces and seasoning. Continue to stir-fry until the rice is heated through and slightly toasted, about 2-3 minutes.
⏱️ 3 min
- 8
Transfer the Nasi Goreng to a plate. Top each serving with a fried egg. Garnish with chopped spring onion and fried shallots.
⏱️ 1 min
Kitchen Tools
Nasi Goreng
- 3 tablespoons oil
- 2 eggs
- 100 g chicken thigh, diced
- 50 g onion, diced
- 2 cloves garlic, minced
- 25 g red capsicum, diced
- 25 g green beans, chopped
- 25 g carrot, diced
- 100 g cooked rice, day-old recommended
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
- 1 tablespoon Yum Yum Seasoning
- 1 spring onion, chopped, for garnish
- as needed fried shallots, for garnish
Instructions
- 1
Heat 3 tablespoons of oil in a wok or large pan over medium-high heat. Crack two eggs directly into the hot oil. Fry them until the whites are set and the yolks are still a bit runny, creating two sunny-side-up fried eggs. Remove the fried eggs from the pan and set them aside.
⏱️ 3 min - 2
In the same wok, add the diced chicken thigh. Stir-fry until it starts to brown.
⏱️ 3 min - 3
Add the diced onion, minced garlic, diced red capsicum, chopped green beans, and diced carrot to the wok. Stir-fry for approximately 2 minutes, or until the vegetables begin to soften and the aromatics are fragrant.
⏱️ 2 min - 4
Add 100g of cooked rice (preferably day-old rice) to the wok with the chicken and vegetables. Break up any clumps of rice with your spatula.
⏱️ 1 min - 5
Pour 1 tablespoon of soy sauce and 1 tablespoon of kecap manis over the rice.
⏱️ 1 min - 6
Sprinkle 1 tablespoon of Yum Yum Seasoning over the mixture.
⏱️ 1 min - 7
Stir-fry vigorously, ensuring all ingredients are well combined and the rice is evenly coated with the sauces and seasoning. Continue to stir-fry until the rice is heated through and slightly toasted, about 2-3 minutes.
⏱️ 3 min - 8
Transfer the Nasi Goreng to a plate. Top each serving with a fried egg. Garnish with chopped spring onion and fried shallots.
⏱️ 1 min